Abstract

Withits unique soft elastic characteristics and various tastes , soft sweets have becamea kind of candy which are widely loved by the people. However, most of presentsoft sweets are produced by adopting the method of adding synthetic pigment andessence into them, which is deviated from the pursuit of people for naturalgreen food. This experiment ,using fresh pitaya as material, have study dragonfruit soft sweets' processing technology and formula , and give natural colorand taste to the products . First of all, this experiment carried on the singlefactor experiment in order to determine the ratio of material to water , theratio of gelling agent, the amount of sugar ,citric acid and the amount ofxylitol.  On that basis, orthogonal testof coagulant and the final formula were done. Experimental conclusion is asfollows: when soft sweets are produced in the ratio of 1:2(g :ml) of materialto water,3:2 of agar to pectin,46% of white granulated sugar , 17.5% ofxylitol  , 1.1% of citric acid ,theproduct have the highest sensory evaluation score. On that condition, softsweets don't need to add any artificial pigment and essence to have dragonfruit color and taste，which saves the nutritional value of  pitaya.

Key words： pitaya ; soft sweets ;coagulant ;Processing technology